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Péla (dish)
Péla or Péilâ is a French dish from the Savoy and neighbouring Alpine regions, a gratin made with fried potatoes, and Reblochon cheese. It is similar to Tartiflette (except Tartiflette uses steamed potatoes), the gratin dauphinois Gratin dauphinois ( ) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphino ... and the gratin savoyard. The name means "frying pan" in local patois (''poêle'' in standard French). References {{DEFAULTSORT:Pela (Meal) Potato dishes French cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Savoy
Savoy (; ) is a cultural-historical region in the Western Alps. Situated on the cultural boundary between Occitania and Piedmont, the area extends from Lake Geneva in the north to the Dauphiné in the south and west and to the Aosta Valley in the east. Savoy, formerly a part of the Kingdom of Burgundy, emerged as the feudal County of Savoy ruled by the House of Savoy during the 11th to 14th centuries. The original territory, also known as "ducal Savoy" or "Savoy proper", is largely co-terminous with the modern French Savoie and Haute-Savoie ''départements'' in the region of Rhône-Alpes, but the historical expansion of Savoyard territories, as the Duchy of Savoy (1416–1860), included parts of what is now western Italy and southwestern Switzerland. The current border between France and Italy is due to the Plombières Agreement of 1858, which in preparation for the unification of Italy ceded western Savoy to France, while the eastern territories in Piedmont an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there about 7,000–10,000 years ago from a species in the '' S. brevicaule'' complex. Many varieties of the potato are cultivated in the Andes region of South America, where the species is indigenous. The Spanish introduced potatoes to Europe in the second half of the 16th century from the Americas. They are a staple food in many parts of the world and an integral part of much of the world's food supply. Following millennia of selective breeding, there are now over 5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Reblochon
Reblochon () is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps. Subsequently, the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino. History Reblochon derives from the word "reblocher" which when literally translated means "to pinch a cow's udder again". This refers to the practice of holding back some of the milk from the first milking. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. French cheese, Cheese and French wine, wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there about 7,000–10,000 years ago from a species in the '' S. brevicaule'' complex. Many varieties of the potato are cultivated in the Andes region of South America, where the species is indigenous. The Spanish introduced potatoes to Europe in the second half of the 16th century from the Americas. They are a staple food in many parts of the world and an integral part of much of the world's food supply. Following millennia of selective breeding, there are now over 5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tartiflette
Tartiflette () is a dish from Savoy in the French Alps. It is made with potatoes, reblochon cheese, lardons and onions. A splash of white wine can be added too. The word ''tartiflette'' is probably derived from the Arpitan word for potato (''tartiflâ'') or from the Savoyard ''tartifles'', a term also found in Provençal and Gallo-Italian. This modern recipe was inspired by a traditional dish called péla: a gratin cooked in a long-handled pan called a ''pelagic'' (shovel). Often served as an après-ski meal, tartiflette conveys an image of Alpine authenticity and conviviality. History As with many traditional dishes in the region, the potato is a staple ingredient. Savoy was historically part of the Holy Roman Empire, and the Savoyards were exposed to potato tubers earlier than the French. Tartiflette was first mentioned in a 1705 book, ''Le Cuisinier Royal et Bourgeois'', written by François Massialot and his assistant cook B. Mathieu. In its modern form, tartiflette ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gratin Dauphinois
Gratin dauphinois ( ) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. History The first mention of the dish is from 12 July 1788. It was served with ortolan bunting, ortolans at a dinner given by Charles-Henri, Counts of Clermont-Tonnerre, Duke of Clermont-Tonnerre and Lieutenant-General (France)#Province Lieutenant-General, Lieutenant-general of the Dauphiné, for the municipal officials of the town of Gap, Hautes-Alpes, Gap, now in the département of Hautes-Alpes. Preparation Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Dishes
The potato () is a starch#Food , starchy root vegetable, tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground Tuber#Stem tuber, stem tubers of the plant ''Solanum tuberosum'', a perennial plant , perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there about 7,000–10,000 years ago from a species in the ''Solanum brevicaule , S. brevicaule'' complex. Many Variety (botany) , varieties of the potato are cultivated in the Andes region of South America, where the species is Indigenous species , indigenous. The Spanish Columbian exchange, introduced potatoes to Europe in the second half of the 16th century from the Americas. They are a staple food in many par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
